Mushroom, Tahini & Harissa Spaghetti.

Toast sesame seeds and chilli flakes in a small, dry frying pan over a medium heat for 2 minutes, or until they release their aroma. Remove from the heat and set aside. Put chestnut mushrooms (1 kg) into the bowl of a food processor and pulse until roughly blitzed, ensuring not to over-process. Alternatively, chop the mushrooms finely by hand.

Heat a wok or large saucepan over a high heat. Add the chopped mushrooms to the dry pan and fry for 5 minutes, or until they have released some moisture and are nicely browned. Add a drizzle of olive oil to the pan, reduce the heat to medium, then add garlic (6 clove) and fry for 2 minutes, or until it is translucent.

Add ground cinnamon (1.5 tsp), ground cumin (2 tsp), and coarsely ground black pepper (1 tsp) to the pan and fry for 2 minutes. Now mix in light soy sauce (4 tbsp), rose harissa (3 tbsp), and tahini (2 tbsp). Stir in boiling water (1 litre) (or boiling water (500 ml) and milk (500 ml)), depending on whether you want just enough sauce to coat all the spaghetti (400 g) or egg noodles (cooked according to the packet instructions), or more of a soup.

Season with Maldon sea salt flakes and extra soy sauce to taste, then increase the heat and bring to the boil. Stir in the cooked noodles, spring onions (4), and fresh coriander (30 g), and as soon as the noodles have heated through, serve with the toasted sesame seeds and chilli flakes sprinkled on top.